Do you ever do that thing where you buy just one (read: 10) too many bananas and they are all perfectly ripe (or a bit overripe) at the same time? Yes? Me too. Usually they go into the base of granola, which, as we know, is a hot commodity in these parts. But I already had granola, and I wanted something different. And pretty. Something I could put into the darling little paper cups that have been sitting on top of my shelves for months. Muffins would do the trick!…
A slow cooker is one kitchen appliance that I never owned, nor thought I would ever need, until this month’s #RecipeReDux. The challenge: make something in a slow cooker that is not the requisite casserole-type dish. This wasn’t really a problem for me, as I had never used a slow cooker, and as such, don’t have a repertoire of slow cooker meals that, I suppose, someone more versed in slow cookery, does have.
I just went with the seasons here. I’ve been eating an awful lot of apple butter lately. More than my grocery bill would care to admit. Justin and I also went apple (and beet!) picking recently, and the refrigerator was full to the brim. While eating apples in their natural state is lovely, it’s much more fun to transform them into something completely different….
Raw and no bake desserts have become quite the craze these days. And it makes sense. People have less time to spend in the kitchen, and want quick, easy recipes to power them through busy days of work (and play), or to end their nights on a sweet note. This month’s Recipe ReDux challenge, no cook desserts, provided me with the perfect opportunity to test my own skills making raw desserts, something I rarely do.
I was stuck for ideas at first. All I could think of was nut based cheesecakes (something I’m not a fan of) and avocado chocolate mousse (something I love, but have already made more times than I can count). I let my mind reel for a few days, and then it hit me….